How to steam cutlets without a steamer. Steamed meat dishes - the simplest recipes

This is perhaps the most gentle cooking method invented over the centuries of culinary technology.

The product is evenly heated by moist steam, and the food retains its nutrients and natural taste as much as possible.

Technically, this is obscenely simple. For example, like this. A small amount of water is poured into any saucepan of a suitable size - usually no more than a quarter of the volume, but not less than 250 ml. Then the dishes are put on fire, the water is brought to a boil. And then a banal metal colander or the same sieve is installed on the pan, where the product prepared for heat treatment lies - washed, peeled, sliced, seasoned or even wrapped in cling film. | Cover the saucepan with the colander with a lid - that's all. It seems to be. It's actually not that simple. The steam can get very seriously burned. Therefore, the lid of the saucepan with a colander or sieve (or the lid of a double boiler) must be opened away from you. Steaming food always takes longer than in liquid. Here the first challenge awaits us. Long cooking times give the chef the illusion that the product cannot be re-cooked in this way. As far as possible. So let's be careful. And about everything in order.
Cultural revolution

Like most kitchen gadgets and food processing methods, the Chinese invented steaming. And of course they don't use any metal colander. Anyone who has seen a movie from Chinese life, where they not only fight, but also eat, must have noticed the characteristic straw baskets that are placed one on top of the other. This is a Chinese steamer. Such baskets are woven from bamboo straw. The lower one is placed in a wok with boiling water, and the rest are placed one on top of the other. The pan's convex bottom allows for different sizes of steamers, and the beveled edges make it easy to add a little more water if needed. So you can cook several different dishes, or you can cook one.

Vegetables, with the exception of eggplants, are not accepted for steaming in China (by the way, in vain). But freshly caught fish is generally cooked exclusively for steam. And also - a variety of Chinese dumplings.

The steamer should be positioned so that the boiling water is 2-3 cm below its bottom, and the product being cooked is no closer than 2-3 cm from its walls. If the food is juicy, it should be cooked in a deep bowl so that the taste and aroma are not lost. If it is not going to drain with juices, you can put it directly into a double boiler. Do not cook in more than two tiers of a bamboo steamer. In the third, upper tier, the steam is not hot enough for cooking, it is only suitable for heating food. By the way, reheating food in a double boiler is convenient and correct, because in this case the food never dries out.

Steaming takes place over low heat. You can put several coins on the bottom of the container with water; as long as there is enough water, they will ring; the ensuing silence will say that it is time to add boiling water.

The main disadvantage of using bamboo steamers is the need to ensure that the edges of the lower basket in contact with the hot wok are not burnt. Caring for a Chinese invention is simple: after using it, you must immediately wash it with hot water and wipe it dry. And since bamboo steamers are usually very pretty, sometimes food is served right there.

Evgenia (Tressa) From the point of view of practicality, it is much more interesting to use the Central Asian modification of the steamer, known to the entire population of the former Soviet Union as a mantle. It is made, as a rule, of aluminum and cannot burn. In addition to manti, you can cook anything in it. The product that needs to be heated more - meat, fish - is placed in the lower tier, and a dish that needs less heating - for example, vegetables - in the upper one. ... Thai jasmine rice, steamed, is very different in consistency and smell from simmering in a pot of water. Thais claim that it tastes better.
Recipes
Fish and seafood platter with apple sauce
Poche egg with spinach and spicy butter
Steamed lean lamb with marinated mozzarella and pear
Orange pannacotta with chocolate and strawberry shavings
In search of excellence

In addition to conventional steam cooking, which takes place at normal atmospheric pressure, there is also steam cooking at an increased pressure. This is how food is prepared in industrial boilers and in household pressure cookers.

Although boiling water can never reach a temperature higher than 100? C, when the lid of the pressure cooker is closed, the pressure increases and the steam temperature reaches 121? C. Thus, food is cooked on average three times faster than in the usual way, in boiling water. The liquid does not evaporate from the pressure cooker, so only half a glass of boiling water is enough.

To steam food in a pressure cooker, they are placed on a special stand, included with any "speed pot", so that they are steamed and not boiled in water. It is important that the product occupies no more than two-thirds of the volume of the pressure cooker. And one more thing: before use, bring the lid of the pressure cooker to a light source and look into the steam hole; it must be closed. And, of course, you need to make sure that the hole does not get clogged during the cooking process. This is the end of the safety precautions.

If you are cooking tender vegetables in a pressure cooker, after the end of the process, put it in cold water - this will cool down faster and the vegetables will not be overcooked.

But steam cooking at atmospheric pressure has also undergone improvements. Cooking in a modern electric steamer is much more convenient than using a saucepan and a colander. This appliance is simpler than an iron. At the base is a container in which water is brought to a boil using a heating element. One or more steam baskets are installed on top, the top of which is closed with a lid. Condensation and juice flowing down from the food are collected in a special tray.

On the basis of these juices, you can, by the way, prepare a sauce for a dish. Moreover, the sauce will turn out to be very elegant - low-fat, without burnt pieces.

The possibility of steam cooking is provided in some models of microwave ovens, thermal processors and airfryer. They are more complicated than just steamers. The liquid necessary for the formation of vapor is poured, as a rule, into a special capsule; it heats up and steam fills the oven chamber. The sensors in the chamber monitor the temperature of the steam, its saturation, as well as the formation of condensation. As soon as the cooking conditions deviate from ideal, either ventilation is turned on, or another portion of steam comes in.

You can influence the taste of a steamed product by changing the composition of the vaporizing liquid. You can use a mixture of water with wine, beer, various decoctions, and add herbs to the water. And when cooking meat, a small amount of wine vinegar is added to the water.

An absolutely amazing result can be achieved by combining two techniques - cooking in a vacuum and steaming. The product is properly seasoned (“as it should” in this case means that all seasonings and spices are added at once, up to sauces and evaporated wine), placed in an airtight bag, evacuated and placed in a double boiler. Cooking takes place only due to internal

Evgenia (Tressa) Pros and Cons

The main argument in favor of using this ancient technology has always been its sheer usefulness. No carcinogens, excess fats, carbohydrates, and at the same time - high digestibility of the prepared product, maximum preservation of all nutrients and minerals.

The main argument against is a very inexpressive taste. But nothing prevents you from combining several cooking methods in one dish. For example, serve steamed vegetables with steamed fish or even puff pastry with vegetables. And for steamed meat - some delicate sauce. Also, by the way, you can steam it - many classic sauces this is the only way they prepare themselves, completely unable to endure direct contact with fire. Another argument in favor of steam.

Tags: How to steam vegetables without a steamer

Welcome to our channel! Here we share the secrets of how to cook quickly, tasty, and most importantly ...

V Soviet time the cooks got used to steaming almost all dishes without a steamer: chicken and meat cutlets, vegetables and fish, casseroles ...

how to steam if there is no steamer? | Topic author: Sergey

I understand, but my colander is only plastic ...

Nikolay V a large pot with a small amount of water, put a plate or enamel dish upside down. On top you put the same with the food that needs to be cooked, put it on the fire and close it tightly with a lid. This is a colander-free option. In principle, every household should have a perforated insert suitable for pots of any size. It is inexpensive, but the benefits are significant.

Victor) Colander to help you!
You can cook in a regular saucepan under the lid by placing a colander in it. When steaming, add a little water to the bottom of the pan, from which steam is generated when heated.
And what are we cooking?
This is how you can weld RIS.
Pour 3/4 of the salted water into a wide saucepan, pull a linen napkin on top, tie its edges around the saucepan. Put on fire. As soon as the water boils, pour the rice onto a napkin, cover with a lid or an inverted plate on top. Spread some Gennady ghee. Simmer at a constant boil for about 30 minutes.

Vadim Put what you need to cook in a colander and put it on a wide saucepan of water over high heat. The water will boil off, steam will pass through the food and it will be ready.

Leonid you take a pot of water, when the water boils, put colo-slag with food on top, and cover with a lid :)) everything original is simple :))

Valery is poured into a saucepan with water, an ordinary colander is taken, food is laid down and covered with a lid. ALL

Put a colander on top of Artyom in a pot of water, but so that it does not touch the water that is poured into the pot. cover with a lid on top. here's a double boiler. Bon appetit. if there is foil at home, then you can bake food in foil, it will be almost like in a double boiler. the food is not fatty, but in its own juice.

Sasha You put in a saucepan, colander and cook

Nikita esli est mikrovolnovka to mojno v nei .. tolko polojit prodykt v celofan

Ivan Pour water into a deep saucepan, bring to a boil and use a colander. If it is not there, put something from a convenient dish on the bottom, I use glasses, I put a net on them. In a pinch, put on a shallow plate. Good luck!

Pavel plastic drushlag is fine, so go ahead and get ready

How to Steam Without a Steamer - YouTube

Today I will teach you how to steam without a steamer. If you don't have a steamer in your kitchen, and still cook healthy food ...

Steamed without a steamer: cutlets, fish, vegetables, rice | BABY ...

How can you steam a baby's meal without a steamer? ... In these ways, you can steam vegetables, rice, fish, cutlets for your child ...

Many people are not very enthusiastic about steamed food, and they can be understood: choosing between a juicy kebab straight from the barbecue and steamed broccoli, it is difficult to make a voluntary choice in favor of a green vegetable. Steaming silently is sometimes criticized even by supporters of a healthy diet - they say that food cooked in a double boiler is, of course, healthy, but it would be great if it were also as tasty as fried food. Meanwhile, a not-so-expressive taste - a common complaint about this cooking method - is far from a necessary steaming result.

Building on a theme I started a few years ago, I want to look at steaming as a cooking method that is as complete as frying or grilling, but also healthier. I hope this article will be interesting both for those who have been with steam for a long time, and for those who believe that steaming is the last refuge of people who are faced with a difficult choice between delicious food and their own health. How to steam properly, how to make the taste of dishes cooked in a double boiler brighter and more intense, what stereotypes about steaming are time to write off for scrap - read about all this below. But you will have to start from the well-known, but still vital basics.

What is steam cooking?

Steam cooking is very close to conventional cooking, the only difference is that the temperature transmitter in this case is not boiling water, but hot steam. This is where the fundamental difference between the two related methods lies: since steaming does not imply contact with liquid and the dish is cooked exclusively using steam, this allows you to preserve most of the substances contained in products - both useful and flavoring. If we talk about the benefits, then the content of folic acid and vitamin C in products after steaming is reduced by 15%, while during conventional cooking it decreases by 35% and 25%, respectively - what can we say about other methods of heat treatment!

I also said about flavoring substances for a reason: if a piece of meat or fish is immersed in boiling water, apart from the finished product, you will also get, in most cases, too light to be of serious culinary value. Nevertheless, this broth is a sure sign that the taste and aroma compounds have passed into the water, which means that they are no longer in the product itself. Often they try to avoid this by using ready-made broth for boiling, but if there is an easier way: steaming. Without a doubt, steaming is the most delicate of the traditional culinary methods, and second only to the modern ones.

There are many different devices for steaming, from Chinese bamboo steamers to modern electrical appliances, however, in principle, you do not need any complicated or expensive equipment - you can easily "figure out" a steamer using a saucepan with a colander placed in it, which is covered with a lid ... These are the three really essential components of a steamer:

• container where water will boil;
• a stand for products that will let the rising steam through;
• and a lid so that the steam does not go outside, but circulates inside.

To steam food, bring the water to a boil, then place the food steamer over it and cover with a lid to circulate the steam and heat the food evenly. Originally, steam cooking, like most other health benefits, was invented in the east, which is why Chinese bamboo steamers are often used, which are installed in a wok over boiling water. These steamers have several levels - the baskets are stacked one on top of the other, so that you can cook different foods at the same time. I also use a bamboo steamer - in addition to the fact that it does its job perfectly, it also looks very stylish, so you can serve ready-made meals right in the steamer. In addition, in the store you can buy an inexpensive metal steamer or look for a more modern device - electric pressure cookers, multicooker and other appliances usually have a built-in steaming function.

There are also more exotic methods of steaming, for example, this: products that require a particularly delicate approach (say, swallow's nests) are placed in a ceramic vessel with water, and this vessel, in turn, is placed in a double boiler, as a rule, for several hours. Needless to say that this approach - in some ways, by the way, a predecessor - was also invented by the Chinese? ..

What can you steam?

Oddly enough - almost anything! If you think that only fresh vegetables can be steamed, then you should know that rice, fish, various dumplings and buns and even meat are steamed in Chinese cuisine. As for dumplings, this type of preparation has spread throughout Central Asia, it is enough to recall the somewhat closer manti, for which they use the mantle - in fact, the very same Chinese multi-storey double boiler, only slightly modified. In China or Korea, you can try steamed buns, both regular and stuffed with vegetables, pork or beef: the dough turns out to be the most ordinary, except perhaps without a brown crust, for obvious reasons. In addition, Chinese cuisine invites us to steam pork ribs, duck, chicken, goose, eggs, as well as vegetables, rice and more.

Fish, which is considered a healthy food in its own right, is also often steamed: in the recipe collection that concludes this article, you will find recipes for steaming whole fish as well as fillets. Of course, you can cook seafood in the same way, and steamed shrimp will have a richer taste than boiled in water.

However, what is Asia to us? Let's take more understandable and familiar products, say, the same potatoes. If we are all used to boiled potatoes, then European and American chefs and housewives mostly steam them. The reasons are the same as described above - more of their own taste and nutrients remain in the potatoes, which otherwise go into the water. The same goes for other vegetables: if you don't cook broth, there is absolutely no reason to cook vegetables in water instead of steam. Apparently, in our country, until recently, no one was interested in steaming - there are no other clear reasons that we are used to cooking vegetables for or Olivier in water, I cannot imagine.

Steam cooking: not only healthy, but also delicious

I hope that steaming makes healthy dishes, I have already convinced you. But what about the main disadvantage of steaming - the pale taste of finished products? .. To begin with, its significance is somewhat exaggerated - steamed dishes have a richer taste than those boiled in water, for the reasons already described above. And if you take on board some of the tips outlined in this article, your meals will not only be healthy, but also delicious.

• Experiment with spices and herbs. In such dishes, their taste comes to the fore, and in order to reveal the aroma of spices, they can be pre-calcined in a dry frying pan. This, of course, does not apply to salt, but you should not neglect it either: as you know, it has the property of enhancing the taste of seasoned products.
• Marinate food before cooking. By adding to the marinade, soy or other seasonings with a strong own taste, you thereby enrich the taste of the products that you plan to send to the steamer.
• Flavor the water. Of course, using a rich broth for steaming would be insane waste, but adding bay leaves or dried herbs to boiling water will cook food in fragrant steam, and this will affect the taste.
• Finishing touches. If you often eat steamed foods, don't skip sauces. The sauce doesn't have to be complicated - mix herbs, garlic, juice and lemon zest with olive oil, or make pesto by adding nuts and whisking in a blender until smooth.
• Cook in a sauce or marinade. This is also possible - put the fish in a deep plate, sprinkle it soy sauce, season with ginger and green onions and put a plate in a double boiler: such a fish will have all the useful properties of a steamed product, but no one will reproach it for its inexpressive taste.

How to cook delicious cutlets

An article about different ways to cook steamed cutlets with and without a steamer. A simple recipe and methods for making cutlets according to it in different ways.

20 pcs.

1 h

220 kcal

5/5 (4)

Many people know that fried food is bad for your figure and health. People with diseases of the digestive and cardiovascular system are generally prohibited from fatty fried foods. But do not give up because of this from your favorite cutlets? Of course not, because you can easily do without frying! I will tell you how to cook delicious steamed minced meat patties that will be good for your health and your figure. Paired cutlets can be prepared step by step and from the usual minced pork and beef, you can make minced meat from chicken breast, or turkey fillet.

I started to cook steamed cutlets myself after I decided to take up my figure, and I never regretted it. If you think you need to have a steamer to do this, then you are wrong. Cutlets can be steamed both in a mantover and in a multicooker, but ... I have tried many different methods, and most of all I like to cook steam cutlets steamed without a steamer using a regular saucepan and colander. Next, I will tell you how to do it correctly, and how much to steam cutlets.

Kitchen appliances

Depending on which cooking method you choose, you need different dishes. Either way, you need a plate and a spoon.

• To cook cutlets in a double boiler, you only need a double boiler.
• To cook cutlets on the water bath, you will need a saucepan and a colander.
• To prepare steamed cutlets in a pan, you only need a skillet with a lid.

Required Ingredients

We'll take the simplest diet recipe steamed cutlets.

You can use others that are familiar to you. classic recipes cutlets with the addition of eggs and bread, but in our case, such cutlets will be very tasty.

Cooking sequence

In a double boiler

This is the easiest way I know to steam cutlets. Just mix all the ingredients and mix well. Roll up the patties and put them in a double boiler for 35 minutes. She will do everything for you herself. The cutlets will be juicy and spicy.

In a saucepan

And this is the easiest way to cook steam cutlets without a double boiler. To do this, take a saucepan and fill it about a third with water. Place a colander on top and place the cutlets in it. Cover and cook over low heat for 40 minutes.

In a frying pan

If you just can't fry the cutlets without all-such, then in this case you need to pour a little vegetable oil into the pan, and when it heats up, put the cutlets and fry a little on both sides. If you are making fried cutlets, then you need to fry them in another pan and add to the cutlets. Then everything is filled with water to the brim. Cutlets should simmer over low heat for about 40 minutes. If necessary, you can add some water while cooking.

Bon Appetit!

Video recipe for cooking cutlets in a double boiler

Now let's see how a professional makes such cutlets on a good double boiler, and compare how his method differs from ours. I think nothing!

Cutlets are a dish that can be eaten with any side dish. Steamed cutlets are best served with a side dish of vegetables, for example, you can cook a vegetable stew or rice with vegetables. It will be delicious if you serve cutlets with any porridge or boiled potatoes. Better not to combine them with fried potatoes, because then the whole point of their preparation is lost. A couple of cutlets can be simply eaten with vegetable salad and bread, because it is quite satisfying.

If steam cutlets seem too lean and tasteless to you, then you can make a light sauce for them or

Steamed cutlets are very simple dish, but still there are a couple of secrets on how to make them even better:

• If your cutlets are falling apart and you don't feel like adding bread, you can replace it with oatmeal.
• If you add onions, then it is better to grate it or even scroll through a meat grinder.
• To make the cutlets juicier, at the end of minced meat, add frozen herbs or ice, broken into small pieces, to it.
• If you use several types of meat for minced meat, then the cutlets will turn out to be tastier and richer.

Other options

Steamed cutlets can be prepared from anything:, or you can simply add the filling to the cutlet. Their main idea is to remove excess fat and help the protein to be better absorbed, which means, be useful, but remain tasty. Therefore, you can find many steamed cutlet recipes. But remember - steam cutlets have different cooking times, depending on what they are made of. So how long does it take to cook steam cutlets? Fish are cooked the fastest - 10-15 minutes. Chicken and turkey - an average of 20-25. Pork, beef and veal cutlets can be cooked in 30 minutes.

Today, more and more people are switching to a proper and healthy diet. If you are one of them, then you often had to come across various recipes for steamed dishes. But unfortunately, not everyone can afford to purchase an electric steam cooking device, so sooner or later the question may arise,?

In Soviet times, cooks got used to steaming almost all dishes without a steamer: chicken and meat cutlets, vegetables and fish, casseroles and much more. As a result of such heat treatment, the dishes are low-calorie, ideal for young children and people on a diet. Therefore, below you will see how to replace the steamer at home.

The most affordable option is to cover a pan of the required diameter with gauze folded in several layers. You securely fasten the ends of the gauze (you can use a linen elastic for this purpose) and hide them inside the pan. Cover the saucepan with a lid or a basin of a suitable diameter. This way you can cutlets and vegetables.

If you don't have gauze at hand, then you can use two pots of different diameters (choose either enameled or stainless steel dishes). Put fish, cutlets or vegetables (pre-cut as you like) into a saucepan of small diameter, pour in a small amount of broth or water.

Pre-boil the water in a large saucepan (draw in about a third or half of the pot of water, depending on the size of the smaller container) and place a small saucepan over the boiling water. Now cover everything and cook your dish until tender. This is the easiest way how to replace a steamer at home.

You can use a colander instead of cheesecloth or a small saucepan. Steam without a steamer in this way you can rice, vegetables, fish or steamed cutlets for twenty minutes to half an hour (depending on the selected meat and fish).

Steamed vegetables are cooked very quickly: in ten to twenty minutes you will get tasty and healthy dish with a minimum of lost vitamins and minerals.

If you do not have a real steamer, for example the cool Tefal, thenYou won't be able to cook several dishes at the same time and use the delayed start (what could be better for a working mother than having breakfast prepared for the children on time?), but you can cook vegetables, fish or steamed meat like that.

Steam cooking has always been in demand. In Soviet times, a pan filled with water was covered with gauze in several layers (the gauze should sag to the water, but not touch it), and food was placed on top. Half an hour of boiling water– and steamed cutlets, meatballs or vegetables are ready.

The gauze can be replaced by an aluminum colander or sieve placed over boiling water in which you put food. Today, crockery stores even have special sieves of different diameters with two handles, released for these purposes. By the way, this is how they cook in traditional Chinese restaurants.

Naturally, you need to steam the dish under the lid.

This technical compromise allows you to indulge in healthy food while choosing a professional appliance.